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Monday, September 27, 2010

Not to sound dramatic, but I'm pretty sure I've found the perfect salsa. And not to brag or anything, but I do consider myself to be a bit of a salsa snob/aficionado/expert. I just love salsas of all kinds, and even better, I love making it. I don't think I've ever made the same salsa twice, but for this one, I most surely will. I served this as an accompaniment to what is now one of my top 5 favorite meals (to be shared tomorrow), and the whole dish left me so happy and satisfied.

A few summers ago, back when I was on a salsa-making spree, I started making green salsa, and it was always my favorite. Some of my family thought it was a little weird, but I absolutely LOVE the combination of tangy tomatillos, spicy jalapenos, and fresh limes and cilantro. I just can't get enough. I always made mine with raw tomatillos, but roasting them gives the salsa so much more flavor and depth.

Even though this salsa has an extra step to roast the tomatillos, jalapeno, and garlic, the whole thing still come together quite quickly, and I wouldn't recommend skipping that step.

Heat a large, nonstick skillet over medium-high heat. lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down. Cook for 3-4 minutes, or until the tomatillos are well-browned. Turn everything over and brown the other side (the tomatillos should be very soft). Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board.

When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds. Roughly chop and add to the food processor as well.

Add 1/4 cup of water, onions, and cilarntro to the food processor, and blend to a coarse puree. Pour into a dish and add more water if necessary, to give the salsa an easily spoonable consistency. Add lime juice and salt to taste (usually about 1/2 tsp salt).

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comments:

This was perfect timing for popping up in my reader because I just bought tomatillos yesterday for the very first time, then later realized I had more than twice the amount needed for the recipe I plan to make this week. So perhaps there will also be some roasted tomatillo salsa in my future! But I'm not sure we'll get around to eating it this week, and I don't think I can save the tomatillos till next week - do you think I could freeze this? I'm thinking yes since it's mostly cooked ingredients...

Found the recipe via tastespotting and made it last night for a party--everyone loved it. I left out the cilantro as I can't stand the stuff and the salsa still came together very well. Also added a splash of balsamic vinegar to pop the flavors out a bit. Thanks!

Alliemalley,Because the jalapeno is roasted and then the seeds and ribs are removed, it's not that spicy. If you are worried about the spice level, maybe just add half the jalapeno? Or you could try using a poblano instead - they are milder peppers. Hope that helps!

I have been SEARCHING for a salsa recipe like this! I used to know someone who made the most amazing salsa (and I don't even like salsa and I couldn't figure out what the missing ingredient was... the tomatillos! Thank you, thank you, thank you!!!

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